A timeless favorite, but I hadn't made it in years. I've learned that slow cooked meat is easiest to digest and so I've been doing a lot more in my crock-pot since I'm all for good digestion. This is the first roast my mom taught me to make and I had forgotten just how good it is.
1 chuck roast (or other tough cut)
1 envelope onion soup mix
Sprinkle onion soup mix over roast in crock-pot. Cook on low till tender with a fork. Crock-pots vary so anywhere from 6-10 hours. Don't forget to throw some Idaho bakers wrapped in foil on top of your roast.
This meat makes a nice BBQ shredded beef sandwich for leftovers.
3 comments:
Yup...this is an oldie but a goodie! I add a can of cream of mushroom soup (2 if it's a really large roast) to it as well to make a wonderful gravy for the taters or over pasta but if you are trying to keep the calories/points down, you have the right way. This recipe works with even the cheapest, toughest meats because in the end it just literally falls apart and is wonderful!
I must say looks like a yummy result!
I would like to invite you to share this and more recipes and tips with us at Foodista.com We have launched an online food and cooking encyclopedia that everyone can edit and for every recipe you add, you get a chance to win a $100 gift card to spend at Sur la table. Remember to sign up first so that you get credit for what you add.
We also have small embeddable widgets that can help you build traffic from Foodista-related pages. Check it out here.Thanks!
I made this today....I have been trying to make sure to use my slow cooker more often.
This was soooo easy and sooooo yummy. We are not big red meat eaters, so I made a small chuck roast and after it was done, froze two portions for future meals, leaving a small, but very tasty amount for dinner.
Post a Comment